Ingredients
Method
- Rinse and pat dry the 12.3 oz (350g) zucchini, then slice it into uniform rounds and finely chop the 5.3 oz (150g) brown onion.
- Heat 2 tbsp. (28g) of coconut oil in a pan over moderate heat and sauté the onions, stirring occasionally, until they reach a deep golden brown color.
- Add the sliced zucchini to the pan and continue to cook under medium heat until the pieces are soft and tender.
- Pour 2 cups (473ml) of water into the pan and bring the entire mixture to a rolling boil.
- Carefully transfer the boiled mixture into a high-speed blender and blend on high until the texture is completely smooth and velvety.
- Stir in 0.1 tsp. (0.5g) of salt to taste, pour into a bowl or mug, and enjoy your warm Paleo Zucchini Smoothie.
- Seasoning Boost: While salt is essential, adding a pinch of turmeric or a crack of black pepper can enhance the anti-inflammatory properties of this dish and add a lovely golden hue.
Caramelization is Key: Don't rush the onions. Taking an extra few minutes to let the brown onions reach a deep amber color provides a natural sweetness that balances the earthy zucchini perfectly.
Texture Control: For an even creamier Paleo Zucchini Smoothie, use a high-powered blender. If you prefer a thinner consistency, you can gradually add an extra 0.25 cups (60ml) of hot water until it reaches your desired thickness.
Immersion Blender Shortcut: If you want to save on cleanup, use an immersion blender directly in the pot once the water has boiled and the vegetables are soft.